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View Diary: What's for Dinner? v8.36: BFD (120 comments)

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  •  My gravy-- (5+ / 0-)

    Brown the sausage in a pan. Drain the fat.

    In another pan, I melt a stick of butter and add three heaping soup spoons of flour into the pan and  stir to coat.  After a couple of minutes, before the roux starts to brown, I'll add the milk--as if I'm making a bechamel sauce. Stir to dissolve any lumps.  Pour into the pan with the sausage, add a LOT of black pepper and bring to a boil. Let bubble for at least a minute to cook the flour and thicken. Serve over biscuits.

    "Nothing in all the world is more dangerous than sincere ignorance and conscientious stupidity." --M. L. King "You can't fix stupid" --Ron White -6.00, -5.18

    by zenbassoon on Sat Apr 05, 2014 at 07:34:56 PM PDT

    •  Yep, that's basically the idea behind mine too (4+ / 0-)

      only I am loathe to dirty more pans than I need to and have found it works just fine all in the one pan. I'm basically making bechamel using the fat from the sausage as my "butter". Depending on the sausage I've been known to add a couple of tblsp of butter to the browned sausage before adding the flour if it's too lean.

      If you encounter rocky soil, plant what will grow there. - Fortune cookie wisdom

      by ninkasi23 on Sat Apr 05, 2014 at 07:49:00 PM PDT

      [ Parent ]

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